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If you have leftover mashed potatoes and a craving for something cheesy and crispy, these mashed potato cheese puffs are a game changer for snack time or as a comforting side. The first time I tried them they disappeared so fast my family asked for a double batch the next week.
I was inspired to whip these up after a holiday when my fridge was packed with mashed potatoes. They instantly became a family favorite and now show up at every game night.
Ingredients
- Mashed potatoes: gives a creamy base use cold leftovers for best texture
- Shredded cheddar cheese: brings a melty cheesy pull use sharp cheddar for bold flavor
- Grated Parmesan cheese: adds a salty nutty layer go for freshly grated if you can
- All purpose flour: binds the mixture and helps puff hold shape spoon and level for accuracy
- Large egg: adds richness and ensures the puffs hold together choose free range for color and taste
- Garlic powder: infuses a whisper of garlic flavor
- Onion powder: creates savory depth and aroma
- Salt: highlights the cheese and balances flavors use fine sea salt for best distribution
- Black pepper: adds a mild kick freshly cracked is ideal
- Chopped fresh parsley: brightens and makes a pretty garnish only if you like herbs
- Oil for frying: gets the puffs golden and crisp use neutral oil like vegetable or canola for best results
Step-by-Step Instructions
- Prepare the Mixture:
- Combine mashed potatoes shredded cheddar Parmesan flour egg garlic powder onion powder salt and pepper in a large mixing bowl Mix until smooth and everything is evenly combined The dough should be thick and pliable for rolling
- Shape the Puffs:
- Scoop out small portions with your hands and gently roll them into small balls or ovals Each puff should be bite sized for the perfect crispy to creamy ratio
- Heat the Oil:
- Pour oil into a deep skillet or frying pan Heat on medium until it reaches three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius The oil should be hot enough for immediate sizzle but not smoke
- Fry the Puffs:
- Lower the potato balls into the oil in batches Do not crowd the pan Fry for three to four minutes turning gently with a spoon until each puff is golden brown and crisp Use a slotted spoon to remove them
- Drain and Garnish:
- Set the fried puffs on paper towels to drain excess oil Sprinkle with chopped parsley while they are warm if desired Serve straight from the pan with your favorite dipping sauce
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You Must Know
- Great way to use leftover mashed potatoes
- Cheese puffs are freezer friendly and can be made ahead
- Crispy on the outside and fluffy inside
Parmesan is my personal highlight in this recipe It gives that savory cheesy aftertaste that makes every bite more addictive One Christmas we made a giant platter for the table and my niece kept sneaking back for more
Storage Tips
To store leftover cheese puffs cool them completely and keep in an airtight container in the fridge for up to three days For longer storage freeze the puffs on a tray then transfer to a sealable bag and they will keep for up to two months Reheat in the oven or air fryer to maintain crispness
Ingredient Substitutions
You can swap cheddar for mozzarella or another melty cheese for a milder flavor If you are out of Parmesan try asiago or romano Gluten free flour works for a similar result and egg substitute can be used for a vegan option mashed potatoes must be dairy free
Serving Suggestions
These potato cheese puffs shine alongside sour cream and chive dip spicy ketchup or garlic aioli They make a tasty addition to brunch with eggs or serve as a starter for a cozy dinner They are also a clever way to jazz up leftover mashed potatoes for picky eaters
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Cultural Context
Cheese puffs are enjoyed in many cultures often using whatever is on hand These are inspired by the classic French pommes dauphine but simplified for everyday kitchens The blend of mashed potatoes and cheese turns humble ingredients into something festive
Common Recipe Questions
- → What kind of potatoes work best for these puffs?
Fluffy, starchy potatoes such as Russet or Yukon Gold yield the lightest texture when mashed and fried.
- → How do I prevent the puffs from falling apart during frying?
Make sure the mashed potatoes are well cooled before mixing and forming. Sufficient flour and egg help bind the mixture.
- → Can I bake these instead of frying?
Yes, arrange on a lined baking sheet, lightly brush with oil, and bake at 400°F until golden, about 20 minutes.
- → Which cheeses can be substituted?
Try mozzarella for a stretchy texture or pepper jack for a mild kick. Blend with cheddar for best results.
- → What sauces pair well for dipping?
Classic options include sour cream, ranch, spicy ketchup, or even a tangy tomato salsa for added flavor.